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What We’re Reading

By The New York Times June 21, 2012 10:14 amJune 21, 2012 10:14 am

Evan Sung for The New York Times

Serious Eats: “Great bartenders are born, not made.” Do you have what it takes? Michael Neff (above) offers 20 rules for bartenders. See where you fit in, even if you weren’t born with a vest and sleeve garters. — Eric Asimov

Eater: The popular DeKalb Market in Brooklyn will have to move this fall, forced out by a new housing and retail development. The hunt is on for a new space. — Patrick Farrell

The Jewish Daily Forward: Hebrew National is being challenged on its claim that its hot dogs are “100 percent kosher.” — Susan Edgerley

The Associated Press: Farmers across the country planted crops early this year, buoyed by the warmer winter and anticipating spring rains. But often only intermittent showers have materialized; a severe drought is intensifying, and growers are increasingly worried about a grim year. Right now one of the most parched regions is Western Kentucky, with its soybeans and corn. – Glenn Collins

YouTube: The old-fashioned art of candy-making, illustrated by a master. Making American flags out of sugar and food coloring isn’t simple, especially when done with 19th-century equipment. Impressive. — Julia Moskin

Time: Josh Ozersky pays tribute to what he calls the “A-Funk Collective,” a group of young Asian-American chefs across the country (Eddie Huang, Danny Bowien, David Chang, Roy Choi) who are changing the way we eat. — Jeff Gordinier

The New York Post: John Edwards can cook, says his paramour, Rielle Hunter. Pancakes, notably. But alas, she offers no recipes. — Patrick Farrell

The Atlantic: Evidence suggests that genetically modified crops do far more harm than good. Marion Nestle calls the research comprehensive and compelling. — Eric Asimov

Japan Times: Commercial fishing off the coast of Fukushima has just resumed since the earthquake, tsunami and nuclear crisis of March 2011; some seafood has already been tested. — Julia Moskin

Grub Street: Alas, a celebrated Scandinavian chef comes to New York but fails to bring along moose-meat powder, a fresh cow’s femur, wild trout roe or Icelandic moss. Instead he serves some … dumplings. Oh, well. (By the way, dude, it’s really not that hard to track down lingonberries.) — Jeff Gordinier

The New York Times: In Thursday’s editions, three choice reads: an op-ed paean to our “old friends,” the health-promoting microorganisms that come free with our dirty greenmarket produce; a Tool Kit column on the latest wave of high-tech kitchen toys; and a provocative piece on the pros and cons of squeezable food pouches for children. — Patrick Farrell

Specialty Food: Most supermarket bread brands are clueless when it comes to Twitter and Facebook, but when Arnold jumped in, its bread quickly attracted 90,000 likes on Facebook. Beyond that, bread literacy is growing (sales of whole wheat are now ahead of white bread in the fresh-loaf category) and more customers are looking for the words “whole grain” and “high fiber” on those wrappers. – Glenn Collins

Food52: Fava beans without the peeling, or even the shelling. — Susan Edgerley

Food Is the New Rock: A podcast interview with Mac McCaughan, of the influential indie band Superchunk, on his crucial relationship with food (and how his wife’s award-winning cooking might have helped his label, Merge Records, land a little band called Arcade Fire). — Jeff Gordinier